The Best Grilled Salmon
Recipe from Food Network
Ingredients
- 1/3 cup vegetable oil, plus more for the grill grates
- 1 tablespoon Dijon mustard
- 1 tablespoon packed fresh tarragon leaves
- 2 garlic cloves
- Zest and juice of 1 lemon
- 2 tablespoons capers plus 1 tablespoon caper brine
- One 1 1/2-pound skin-on, center-cut salmon fillet
- 1 tablespoon light brown sugar
- 1 tablespoon freshly ground black pepper
- Kosher salt
- 1/4 teaspoon cayenne pepper, optional
Method
- Blend the oil, Dijon, tarragon, garlic, lemon juice, 1 tablespoon capers, and brine. Pour into a shallow pan. Dry and descale the salmon skin, place it flesh-side down in the sauce, and refrigerate 15 minutes.
- Mix the lemon zest, brown sugar, pepper, salt, and optional cayenne.
- Heat the grill to medium-high for 15 minutes. Remove the salmon, pat it dry, and press the seasoning onto the flesh.
- Oil the grates. Grill skin-side down until the skin releases and the edges turn opaque, about 10 minutes. Flip and cook about 2 minutes for medium-rare, or longer as desired. Rest 5 minutes.
- Simmer the remaining sauce with 1/4 cup water for 5–6 minutes, stir in the remaining capers, and serve alongside four portions of salmon.
To drink
- Pairing
- Samuel Louis Smith 2023 Spear Vineyard Chardonnay (Sta. Rita Hills), $46.00
- On a budget
- William Hill Estate 2022 Chardonnay (California), $15.00